Southwestern Black Bean Burgers

Serves 4

In this recipe, modestly wedged into a section of Good Housekeeping magazine favorites, looked simple-downright plain, even. But there was just something about it...

It turned out the something was mayonnaise, a wonderful binding ingredient that adds a little richness as well as pulls the beans together into moist burgers. Another surprise is that the black burgers topped with vivid red salsa are visually appealing-we like them nude as much as we do tucked into pita buns.

In a large bowl, using a potato masher or a fork, mash the beans with the mayonnaise until almost smooth; leave some lumps for texture. Stir in the cilantro, bread crumbs, hot pepper sauce, cumin and salt and pepper, mixing well.

With lightly floured hands, shape the bean mixture into four 3-inch burgers. Lightly spray both sides of each one with nonstick cooking spray.

Heat a wide skillet over medium heat until hot. Add the burgers and cook until lightly browned on the bottom, about 3 minutes. Turn and cook for 3 minutes longer, or until heated through.

Divide the lettuce among the pitas, then fill each with a burger and top with some salsa.

Serve with:
A Different Greek Salad*

To drink:
Start with Frozen Margaritas*, then beer or a light-bodied red wine.